Fibrella Rigatoni Pasta with Cabbage, ribs and Chestnuts

Product combined with the recipe

Rigatoni Confezione 250gr

Ingredients for 4 people

  • 400gr of "Rigatoni fibrilla Pasta” Leonessa
  • 300gr of fresh cabbage
  • 2 cloves of garlic
  • 80gr of Carrot
  • 80 gr of Celery
  • 80gr of fresh Onion
  • 400gr of ribs
  • 1 sprig of thyme
  • 20gr of tomato puree
  • fresh chili pepper to taste
  • ½ cup of white wine
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • 8 Chestnuts
  • 50g of Seasoned Provolone del Monaco (from Sorrento)
  • 40g of baked tomatoes.


In a saucepan fry the ribs in 3 tablespoons of olive oil, then add the chopped celery, carrots and fresh onions. Leave the pan covered for five minutes, then add the white wine and let it evaporate. At the end add the tomato puree and hot water to cover the ribs, and let cook slowly for another 40 minutes. In the meanwhile cook the cabbage. Boil it for 2 minutes in boiled salted water, drain it, and pass it under cold water, drain it well.(keep two tablespoons of cooking water apart). Aside in a large frying pan, cook a crushed garlic in 4 tablespoons of olive oil and a pinch of chilli pepper. When the garlic gets brown, take ito ff, add half of the cabbage and let cook for a few seconds. In onother pan, cook the other half of the cabbage in the cooking water, previously kept aside, and let cook for about 20 minutes. Then blend the boiled cabbage and add it to the sauce of the ribs (cut the ribs into small pieces taking off the bones). Cook the pasta. Drain it al dente and add it to the sauce of the ribs. Cook all until creamy. Then add the Provolone del Monaco Cheese, chestnuts cut into pieces and the baked tomatoes. Serve placing the pasta on the cabbage and decore with whole chestnuts.

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